Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche
Make these in the morning, and top with salmon and crème fraîche just before your guests arrive. Tight on time? Use store-bought blini instead.
Prep 15 min · Cook 20 min · Total 45 min · Makes 24 mini corn cakes
Ingredients
- Lemon juice
- Lemon
- Juice
Directions
- Preheat oven to 350 degrees . Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan.
- Bake at 350 degrees for 20 minutes. Cool 10 minutes.
- Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.